This sweet and tangy broccoli recipe makes eating broccoli a pleasure! It was inspired by a dish at a farm-to-table restaurant that grows their own vegetables J You could also add red pepper flakes for a kick, or golden raisins for added sweetness and fiber.
1 head of broccoli florets
1 tablespoon olive oil
Salt, to taste
1 ½ tablespoons lemon garlic vinaigrette (Tessemae's)
¼ cup pistachios
¼ cup dried apricots, sliced
Roast broccoli with olive oil and salt at 350 for 20 minutes.
Remove from oven, toss with vinaigrette, and top with pistachios and dried apricots.